CN1235516C - Drink - Google Patents

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Publication number
CN1235516C
CN1235516C CNB021435235A CN02143523A CN1235516C CN 1235516 C CN1235516 C CN 1235516C CN B021435235 A CNB021435235 A CN B021435235A CN 02143523 A CN02143523 A CN 02143523A CN 1235516 C CN1235516 C CN 1235516C
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CN
China
Prior art keywords
beverage
catechin
tea
concentrate
acid
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Expired - Fee Related
Application number
CNB021435235A
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Chinese (zh)
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CN1408281A (en
Inventor
大石进
内藤宏一
岩崎正规
小仓义和
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Kao Corp
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Kao Corp
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid

Abstract

Provided is a beverage having a concentrated or purified tea extract incorporated therein and containing the following ingredients (A) and (B): (A) non-polymer catechins from 0.092 to 0.5 wt. %, (B) quinic acid at a weight ratio of [(B)/(A)] falling within a range of from 0.01 to 0.1. The beverage of the present invention is suited for daily drinking, because it does not generate an uncomfortable aftertaste which will otherwise remain after bitterness or astringency peculiar to catechins is alleviated by a sweetener or the like.

Description

Beverage
Background of invention
Invention field
The present invention relates to contain the beverage of the non-polymeric catechin of high concentration.
Related art
Known catechin has effect (Japanese Patent No. 1620943) or the alpha-amylase activity inhibitory action (Japanese Patent No. 3018013) that suppresses the cholesterol levels increase on physiology.
In order to make catechin bring into play this physiological action, the adult must drink 4 to 5 cups of tea (food industry, 35 (14), 26-30 (1992)) every day.So need exploitation that catechin is doped the technology that beverage makes the easier absorption of a large amount of catechins thus with high concentration.
Two kinds of methods that improve in the beverage as the catechin concentration of active ingredient had been reported.A kind of method of suggestion is the tealeaves (Japanese Patent Application Publication is not examined number 10-234301) that adds pulverizing.But according to this method the tealeaves of pulverizing is doped beverage with high concentration, resulting beverage just is full of too much powder, and this can damage smooth larynx sense and tasty and refreshing pleasant impression.And, because resulting beverage is through preparation with transport the back listing, is deposited in container bottom inevitably or in case swims in beverage surface when drinking as the tealeaves of the pulverizing of active ingredient.Particularly when using transparent wrapper such as PET bottle, there is the situation of precipitation greatly to have influence on its outward appearance in the bottle, the result is exactly the commodity value that influences beverage.In case when drinking, the tealeaves of pulverizing is evenly suspended thereby must rock or stir the beverage bottle that wherein forms precipitation.
Another method is to use concentrated green-tea extract to add catechin with dissolved form.
Because the catechu of dissolved form have bitter taste or astringent taste, the bitter taste or the astringent taste that contain the beverage of a large amount of catechins become especially strong.Bitter taste when drinking or astringent taste can be alleviated by dope sweetener in beverage, but still keep from some offending tastes of catechin after drinking and make the drinking person discomfort of drinking this beverage.So the uncomfortable cooperation of beverage that adds catechin with dissolved form needs physiological availability beverage long-term or that drink every day.
Summary of the invention
Therefore, one object of the present invention just provides a kind of contain the high concentration catechin and beverage of the drinking suitable every day taste improvement, more particularly, this beverage passes through to add exclusive bitter taste or the astringent tastes of alleviation catechin such as sweetener, and can not produce uncomfortable pleasant impression.
The inventor have been found that contain concentrate or the tea extraction of purifying in use the combination of the chinic acid of predetermined ratio and catechin to be suppressed to drink the offending pleasant impression that exists on the tongue of back, thereby can drink a large amount of catechins giocoso.
Therefore, in the present invention, provide a kind of supporting by the arm to concentrate or the beverage of the tea extraction of purifying, it contains following ingredients (A) and (B):
(A) from 0.092 to 0.5wt.% non-polymeric catechin
(B) chinic acid
Described composition (B) and (A) with dissolved form, and [(B)/(A)] weight ratio is in 0.01 to 0.1 scope.
Beverage of the present invention is fit to drink every day, because it has been alleviated the exclusive bitter taste of catechin or astringent taste and do not stayed any uncomfortable pleasant impression by sweetener etc.
Detailed description of the present invention
Term used herein " non-polymeric catechin " is the general name of catechin, nutgall acyl catechin, gallic acid catechin, gallic acid nutgall acyl catechin, table-catechin, epi-nutgall acyl catechin, gallic acid epicatechin and gallic acid epi-nutgall acyl catechin.
Among the present invention used non-polymeric catechin (A) can be from be selected from the tealeaves that the coarse leaves that belongs to Camellia such as sinotype Camellia and Assamese Camellia (C.assaimica) and Yabukita kind or its hybridization produces water or hot water extracting, if necessary, add the extraction auxiliary agent.The tealeaves of being produced comprises (1) green tea such as medium green tea, thick green tea, purified green-tea, Tencha (not being the green tea of powdery) and Kamairi-cha (tea of baking in iron kettle replacement steam kettle), (2) semi-fermented tea, be commonly referred to " oolong tea ", as Iron Guanyin, Se-zhong, Huanjingui and Wuyi cliff tea (Wuyi Rock) tea, and (3) fermented tea is referred to as black tea, as Darjeeling, Uva and Keemun.
Extract tea with conventional method as stirring.During extraction, can in water, add organic acid or acylate such as sodium ascorbate in advance.Can be combined and used in the non-oxide environment and extract simultaneously by boiling the method that the oxygen of removing dissolving outgases or inserts inert gas such as nitrogen.
In the present invention, be not to use the direct extract of tealeaves, thereby but dope the catechin that tea extraction concentrated or purifying reaches high concentration.
Term used herein " concentrated tea extraction " is meant the concentrate of the extract that obtains with hot water or water-miscible organic solvent extraction tealeaves.Term " tea extraction of purifying " is meant the tea extraction with solvent or post purifying.Example comprises that openly examining the method for describing in detail in number 219384/1984,20589/1992,260907/1993 and 306279/1993 with Japan Patent makes those.Commercially available product example comprises " Po1yphenon " of Tokyo food technology Co., Ltd, " Thea-furan ", " Sunphenon " and " Sun-oolong " of Suntory Co., Ltd of Taiyo Kagaku Co., Ltd of Itoen Co., Ltd.In addition, catechin that obtains from other raw materials and chemical synthesis product also can use.Tea extraction that concentrate or purifying can be various forms such as solid, the aqueous solution and slurries.Dissolving or concentrate or liquid of the tea extraction of purifying is for example water, carbonated water or the tea extraction for preparing with common mode with its dilution.
In the present invention, can use the tea extraction of concentrated or purifying.When raw material tealeaves fermented, polymer catechin content wherein increased, and caused non-polymeric catechin content to descend.So, for concentrating or the purifying tea extraction, the preferred especially tea extraction that uses from green tea.
Beverage of the present invention contains catechin (composition (A)), it be non-polymer and can 0.092 to 0.5wt.%, preferred 0.1 to 0.4wt.%, more preferably 0.1 to 0.3wt.%, particularly 0.1 to 0.25wt.% amount is soluble in water.
The content of catechin promotes a large amount of catechins absorptions not produce strong bitter taste or astringent taste easily in above-mentioned scope.
And, preferably add sweetener or bitter taste covering agent, because these make resulting beverage more make us happy drinking.
Chinic acid as composition of the present invention (B) is an organic acid contained in many plants such as fruits and vegetables.It is contained in the tealeaves (ToshiroNakabayashi etc., the chemistry of green tea, black tea and oolong tea and function ") as a kind of organic acid with the amount of 1.5wt.%.
Preferably the amount with 0.003 to 0.5wt.%, more preferably 0.01 to 0.3wt.%, particularly 0.02 to 0.15wt.% adds chinic acid in beverage of the present invention.The amount of preferred chinic acid is in this scope, because it is enough to improve the pleasant impression of this beverage and because the suitable tart flavour of chinic acid, the taste of beverage is not compromised; The pleasant impression that contains high concentration catechin beverage uniqueness can not be retained on the tongue after drinking.
This beverage contains composition (A) (non-polymeric catechin) and composition (B) (chinic acid), the weight ratio of [(B)/(A)] from 0.01 to 1.0, preferred 0.01 to 0.55, more preferably 0.02 to 0.55.Weight ratio is preferably in this scope, because the taste of beverage is enough to be enhanced and tart flavour does not destroy the taste of beverage.
Because chinic acid itself has tart flavour, so can not hinder the degree of drinks taste to join in the non-tea beverage that contains fruit juice, sweetener, coffee bean extract etc. with tart flavour it.When chinic acid adds fashionablely with this excessive amount that makes beverage tart flavour, can add fruit juice or sweetener and adjust taste.At the beverage that contains the high concentration catechin is to contain green-tea extract or semi-fermented tea extract or fermented tea extract as main component and stabilizing agent, pH conditioning agent etc. during as the tea beverage of additive, and the tart flavour of chinic acid is easy to control the whole tart flavour of beverage.The preferred content of chinic acid is as described below thus.
When the beverage with high concentration catechin by mixed culture fermentation tea extraction or the dilute solution of the concentrate of fermented tea extract with concentrate or the green-tea extract of purifying when producing, [(B)/(A)] weight ratio, just, the merchant that chinic acid content (B) obtains divided by catechin content (A) (hereinafter will use equally) is preferably 0.01 to 0.66, and particularly 0.01 to 0.5.The concentrate of the tea extraction of fermentation and the tea extraction of fermentation can be used in combination.
When the beverage that contains the high concentration catechin by mixing half fermentation tea extraction or the dilute solution of the concentrate of the tea extraction of half fermentation with concentrate or the green-tea extract of purifying when producing, [(B)/(A)] weight ratio is preferably 0.01 to 0.33, and particularly 0.01 to 0.25.The concentrate of the tea extraction of the tea extraction of half fermentation and half fermentation can be used in combination.
When the beverage that contains the high concentration catechin by mixing green-tea extract and concentrate or the green-tea extract of purifying when producing, [(B)/(A)] weight ratio is preferably 0.01 to 0.16, particularly 0.01 to 0.15.
When green-tea extract that concentrate or purifying joins beverage (non-tea beverage), contain coffee bean extract and do not contain catechin and when adding the beverage of chinic acid surplus well tasting as this, can also form higher relatively [(B)/(A)] weight ratio according to the amount adding chinic acid of adding catechin.[(B)/(A)] weight ratio, just, according to adding catechin amount and merchant that the chinic acid content (B) that adds obtains divided by catechin content (A) preferably 0.01 1.0, more preferably from 0.01 to 0.5, particularly 0.01 to 0.33.
Chinic acid can sour form or salt form adding.It also can add with the composition forms that contains chinic acid or its salt.Contain oxalic acid if provide in the medium of chinic acid, preferably regulate oxalic acid content and make it be no more than chinic acid content, because its produces bad pleasant impression drinking the back.Do not recommend other organic acids.
The mechanism of action of chinic acid is not also opened.Suppose to get in touch a little less than chinic acid forms by hydrogen bond and catechin, control the bitterness receptors that catechin is adsorbed onto tongue taste bud cell thus, or directly be adsorbed onto on the taste bud cell, control contacting of catechin and bitterness receptors thus.
In this beverage, the content of catechin is 10wt.% or more in just preparing afterwards as the total polyphenols class that tartaric acid-the iron colorimetric analysis is measured, preferred 20wt.% or more.
When 30 to 98wt.%, preferred 40 to 90wt.% catechin content is by being selected from catechin in gallic acid epi-nutgall acyl catechin, gallic acid nutgall acyl catechin, epi-nutgall acyl catechin and the nutgall acyl catechin when forming, resulting beverage has just improved taste, is preferred therefore.Here, catechin comprises one of gallic acid epi-nutgall acyl catechin, gallic acid nutgall acyl catechin, epi-nutgall acyl catechin and nutgall acyl catechin at least, but generally includes in them all.
When the catechin content of 45wt.% at least by being selected from catechin and gallate in gallic acid catechin, gallic acid epicatechin, gallic acid nutgall acyl catechin and the gallic acid epi-nutgall acyl catechin when forming, from the angle of catechin physiological action, resulting beverage is preferred.
From the taste of catechin and the angle of chemical stability, the pH that preferably regulates beverage is 2 to 7 in the time of 25 ℃, preferred 3 to 7.
This combination of catechin and chinic acid can provide a kind of beverage.Another is selected, and can make tea beverage by its extract with other tea such as green tea, black tea or oolong tea is mixed, and the while also uses combinations such as they and fruit juice, coffee bean extract that the various non-tea beverage that contain catechin are provided.The example of non-tea beverage comprises soft drink such as soda, contains the beverage of fruit extract, contains the beverage of vegetable extract, beverage, sports drink and the diet drink of fresh water (near-water).
In beverage of the present invention, can dope additive such as antioxidant, spices, inorganic acid, inorganic acid salt, inorganic salts, pigment, emulsifying agent, anticorrisive agent, flavor enhancement, sweetener, acidulant, juice extraction thing, vegetable extract, nectar extract, pH conditioning agent and steady quality agent.They can be used singly or in combination.
For example, if sweetener comprises sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame and compound sugar-few low sugar, gala-compound sugar and cyclodextrin.As cyclodextrin, can use α-, β-, γ-, side chain α-, side chain β-and the side chain gamma-cyclodextrin in any.Preferably with 0.05 to 1wt.%, more preferably join in the beverage with 0.05 to 0.5wt.% amount.
Acidulant comprises fruit juice, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid and the phosphoric acid that extracts from natural materials.Preferably with 0.01 to 0.5wt.%, more preferably 0.01 to 0.3wt.% amount joins in the beverage acidulant.
Inorganic acid or its salt comprise phosphoric acid, sodium hydrogen phosphate, sodium metaphosphate and sodium polyphosphate.They are respectively with 0.01 to 0.5wt.%, more preferably 0.01 to 0.3wt.% amount joins in the beverage.
As the used container of beverage, can use container commonly used as mainly by polyethylene terephthalate molded container (being called the PET bottle), metal can, with the paper container and the bottle of metal forming or plastic foil lining.Here, term " beverage " is meant that need not dilute just can drinking beverage.
For example, beverage of the present invention is poured in a kind of packing as in the metal can, if packing can heating disinfection, this packaged beverage just under the condition of food hygiene law defined with its sterilization.When container is not suitable for when sterilization distillation, for example PET bottle or paper container, the method for use be under for example with short time high temperatures such as flat pattern heat exchangers to the beverage sterilization, it is cooled to predetermined temperature, then that it is canned.Another method is under aseptic condition, other compositions to be poured in the packing that beverage is housed.
Embodiment
Embodiment 1 to 6, comparative examples 1 to 3
In each embodiment and comparative examples, the composition shown in the mixture table 1 then carries out predetermined process, prepares packaged beverage thus.
Table 1
Invention product (embodiment) Reference product
1 2 3 4 5 6 1 2 3
The green-tea extract of purifying (* 1) 2.1 2.62 2.3 2.5 2.1 2.1 2.3
The green-tea extract (* 2) that concentrates 4.0 4.0
Caffeine 0.2 0.3 0.25 0.2 0.25
Chinic acid (* 3) 0.5 0.48 0.21 0.3 0.35 0.5 0.21 1.5
Oxalic acid 0.07 0.27
Green-tea extract (* 4) 117.6 117.6
The oolong tea extract (* 5) that concentrates 1.0
The black tea extract (* 6) that concentrates 0.85 0.85
Lemon juice concentrate (* 7) 10.0 10.0 10.0
The coffee bean extract (* 8) that concentrates 10.0
Beta-schardinger dextrin- 2.5 2.5 2.5 2.5 2.5
Sodium ascorbate 0.3 0.3 0.3 0.3 0.3
Suclarose 0.098 0.392 0.045 0.098 0.098 0.045
Sodium acid carbonate In right amount In right amount In right amount In right amount In right amount In right amount In right amount
Commercially available drinking water (* 9) Surplus Surplus Surplus Surplus Surplus Surplus Surplus Surplus Surplus
Gross weight 1000 1000 1000 1000 1000 1000 1000 1000 1000
pH*8 3.2 6.0 6.2 6.2 6.1 3.0 3.3 6.0 6.0
Post processing (heating) temperature (℃) time (minute) 65 123.5 139 121 121 65 65 121 121
10 25 8 10 10 10 10 10 10
Non-polymeric catechin content (g/100mL) in the beverage 0.172 0.154 0.199 0.209 0.138 0.17 0.171 0.203 0.134
The catechin of gallic acid/polymerization 0.57 0.57 0.58 0.57 0.53 0.57 0.57 0.58 0.53
Chinic acid/non-polymeric catechin 0.289 0.960 0.129 0.174 0.457 0.292 0 0.127 1.319
Beverage appearance Transparent Muddy Transparent Transparent Transparent Transparent Transparent Transparent Transparent
The green-tea extract of (* 1) purifying: catechin content and decaffeinated and chinic acid that 84wt.% is arranged.
The green-tea extract that (* 2) concentrate: the catechin of 35wt.%, the caffeine of 5.1wt.% and the chinic acid of 5.7wt.% are arranged.
(* 3) chinic acid: the reagent of Tokyo Kasei Kogyo Co., Ltd.
(* 4) green-tea extract: method for making is that other 40g green tea of middle grade is added in the 1000g hot water that has remained on 70 ℃, extracts 5 minutes under the gentle agitation, by two laminate No.2 filter paper filtering teas and with the rapid cool to room temperature of filtrate.With the extract freeze drying.Cryodesiccated green-tea extract contains the catechin of 27.6wt.%, the caffeine of 8.5wt.% and the chinic acid of 4.7wt.%.
The oolong tea extract that (* 5) concentrate: method for making is put into the hot water that is heated to 90 ℃ for the Seuy Sian with 40g, extracts 2.5 minutes under the gentle agitation, by two laminate No.2 filter paper filtering teas and with the rapid cool to room temperature of filtrate.With the extract freeze drying.Cryodesiccated extract contains the solid of 0.71wt.%, the catechin of 18.1wt.%, the caffeine of 11.1wt.% and the chinic acid of 6.53wt.%.
The black tea extract that (* 6) concentrate: method for making is put into the hot water that is heated to 90 ℃ for the Darjeeling with 40g, extracts 2.5 minutes under the gentle agitation, by two laminate No.2 filter paper filtering teas and with the rapid cool to room temperature of filtrate.With the extract freeze drying.Cryodesiccated extract contains the solid of 0.55wt.%, the catechin of 6.7wt.%, the caffeine of 5wt.% and the chinic acid of 6.25wt.%.
(* 7) lemon juice concentrate: commercially available.
The coffee bean extract that (* 8) concentrate: the less coffee of caffeine that contains the chinic acid of the caffeine of 0.11wt.% and 10wt.%.
(* 9) commercially available drinking water: specification: calcium content: 7.1mg/100mL, content of magnesium 2.4mg/100mL, sodium content: 4.7mg/100mL.
Three experts by a panel are to the result who drinks test of the beverage that contains the high concentration catechin, they admit to have alleviated the exclusive uncomfortable pleasant impression of catechin in product 1 to 6 of the present invention, they judge that reference product 1 and 2 is not suitable for drinking continuously for a long time simultaneously, because still keeping the distinctive uncomfortable pleasant impression of catechin, especially reference product 3 has excessive tart flavour.

Claims (8)

1. one kind contains and concentrates or the beverage of the tea extraction of purifying, and it contains following ingredients (A) and (B):
(A) the non-polymeric catechin of from 0.092 to 0.5 weight %, described non-polymeric catechin comprise unsubstituted catechin, nutgall acyl catechin, gallic acid catechin, gallic acid nutgall acyl catechin, epicatechin, epi-nutgall acyl catechin, gallic acid epicatechin, gallic acid epi-nutgall acyl catechin;
(B) chinic acid
[(B)/(A)] weight ratio is in 0.01 to 1.0 scope.
2. the beverage of claim 1, it is the beverage outside the tea.
3. claim 1 or 2 beverage wherein concentrate or the tea extraction of purifying is to concentrate or the green-tea extract of purifying.
4. the beverage of claim 1, the dilute solution of the concentrate of the tea extraction of its tea extraction by mixed culture fermentation or fermentation with concentrate or the green-tea extract of purifying obtains, [(B)/(A)] weight ratio is in 0.01 to 0.66 scope.
5. the beverage of claim 1, it be by the concentrate of tea extraction that mixes half fermentation or semi-fermented tea extract dilute solution with concentrate or the green-tea extract of purifying obtains, [(B)/(A)] weight ratio is in 0.01 to 0.33 scope.
6. the beverage of claim 1, it is by mixing green-tea extract and concentrate or the green-tea extract of purifying obtains, [(B)/(A)] weight ratio is in 0.01 to 0.16 scope.
7. the beverage of claim 1, wherein the composition of at least 45 weight % (A) is the gallate of catechin.
8. the beverage of claim 6 also contains the oxalic acid that weight is not more than composition (B).
CNB021435235A 2001-09-28 2002-09-27 Drink Expired - Fee Related CN1235516C (en)

Applications Claiming Priority (4)

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JP2001304443 2001-09-28
JP304443/2001 2001-09-28
JP231816/2002 2002-08-08
JP2002231816A JP3378577B1 (en) 2001-09-28 2002-08-08 Drink

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CN1408281A CN1408281A (en) 2003-04-09
CN1235516C true CN1235516C (en) 2006-01-11

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US (1) US7029718B2 (en)
EP (1) EP1297749B1 (en)
JP (1) JP3378577B1 (en)
KR (2) KR100926991B1 (en)
CN (1) CN1235516C (en)
DE (1) DE60220127T2 (en)
ES (1) ES2284761T3 (en)
TW (1) TWI329002B (en)

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